Friday, March 13, 2009

Garlic Mushroom Bread "Pizza"

This idea was inspired by a 30 Minute Meal by Rachael Ray. I love to serve this as an appetizer to a small crowd or as a simple dinner for 2, paired with a garden salad and some white zinfandel.

1 loaf French bread, cut lengthwise
4 cloves garlic, crushed or chopped fine
2 T. margarine, melted
1 T. olive oil
3/4 C. Alfredo sauce, light preferably
8 oz. cremini mushrooms (baby bellas), sliced thin
8 oz. white button mushrooms, sliced thin
6 oz. mozzarella cheese. shredded
3 oz. monterey jack cheese, shredded
1/4 C. parmesan
1 tsp. basil
1/2 tsp. parsley

Heat oven to 400.

Combine melted margarine, olive oil, and garlic. Brush over cut side of bread. Grill for 3-5 minutes (or til lightly golden. Remove from griddle, cover with Alfredo sauce. Evenly layer 1/2 of the mushrooms, 1/2 the shredded cheese, then remaining mushrooms, and shredded cheese. Top with remaining ingredients.
Bake 10-15 minutes, or til cheese in melted and mushrooms are tender.

Serves: 2 (dinner)
Serves 6 (appetizer)

Variations, swap out mushrooms for:
Make this a veggie lovers by using half the amount of mushrooms, 1/4 medium onion (thin sliced), 1 red or orange bell pepper (thin sliced), and 4 oz. black olives, sliced.

For the meat lovers, this is screaming for 4 oz. sliced pepperoni, 1/4 lb. Italian pork sausage (cooked, drained, and crumbled), and 4 slices of turkey bacon (cooked and crumbled). Top with Chicago Deep Dish Pizza Spice. (Layer in meats as you would have mushrooms).

Pizza Blanco style: 1/3 lb. grilled chicken (cut into thin strips), Vidalia onion (1/4 medium sliced thin), and 2 oz. oyster mushrooms, sliced thin.

Any type of pizza you like can be a great variation on this recipe.

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